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bowl of tropical vegan pineapple curry with rice on top

Thai Vegetarian Red Curry

  • Author: Our Sweetly Spiced Life
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x


Make this easy Thai Vegetarian Red Curry, loaded with healthy vegetables drenched in a delicious sauce of spicy curry paste and creamy coconut milk!


  • 1 Tbsp coconut oil
  • ½ tsp ginger, pressed or finely chopped
  • ½ lb mushrooms, chopped
  • pinch of salt
  • 1/4 C red curry paste
  • 2 large carrots, peeled and sliced
  • 1 zucchini, sliced
  • 1 red or yellow bell (or half of each)
  • 8oz can bamboo shoots
  • 1 C, heaping, chopped fresh pineapple
  • 1 can (14oz) coconut milk, unsweetened, full fat
  • juice of ¼ to ½ of a small lime, to taste


  1. Heat coconut oil in large wok or skillet over medium heat.
  2. Add ginger. Stir for about 30 seconds until aromatic.
  3. Stir in mushrooms. Add a pinch of salt. Cook for 3-4 minutes until mushrooms begin to soften.
  4. Add red curry paste, stirring to coat. Cook for 1-2 minutes more.
  5. Add carrots and zucchini. Cook 3-4 minutes.
  6. Add in bell pepper. Stir to coat.
  7. Add bamboo shoots, pineapple, and coconut milk.
  8. Bring to a boil, reduce heat and simmer, uncovered for 15-20 minutes.
  9. Remove from heat and stir in lime juice and season with more salt to taste.
  10. Serve with rice, cauliflower rice, or quinoa, per your dietary preferences, or add rice noodles for a healthy Thai vegetarian red curry soup! Of course, you can always just eat it without any accompaniments, though you may want to cook the dish for a bit longer to thicken up the sauce more. We like ours to have more liquid for the rice/quinoa to soak up! However you eat it, enjoy!